The majority of the recipes I've been using in my Instant Pot pressure cooker are from Laura Pazzaglia, whether from the included booklet that came with my cooker, her Hip Pressure Cooking website, or the wonderful cookbook I purchased, Hip Pressure Cooking. Laura has some great videos and has even launched a Pressure Cooking School series on her site. (I wish I'd found that right from the get-go!). She truly knows her stuff and has done all the research and testing for us pressure cooker users. (Thank you, Laura!). She is a delightful presenter too!
I love the Hip Pressure Cooking cookbook because Laura explains the 'whys' so that we truly learn the process and reasons behind the results when using a pressure cooker. Having that knowledge allows the reader to interpret other recipes and adapt them to this kind of cooking. I like to understand why I'm doing something and not just be told to do it.
The book is an excellent reference for cooking times, techniques, purchasing and caring for a pressure cooker, no matter which brand you buy or use. There are so many charts for dealing with different kinds of foods and ingredients, and a wonderful opening chapter about accessories, safety, and other very useful information. The recipes are straight-forward and offer suggestions for variations and adjustments based on the type of cooker you are using. If you want to venture into this amazing world of pressure cooking (and I totally think you should!!), I HIGHLY recommend picking up this book. It's a hard cover book with lovely paper and super recipes along with all that instructional material. I have checked it every time I've used my pot, even if I'm preparing my own recipe, to make sure I'm doing it right or to get guidance regarding cook-time or pressure release method.
I have only had one failure (so far!) in the Instant Pot and it was with the Yogurt Cake recipe. The cake looked great when I took it from the cooker and although I did use a toothpick to test for doneness, cook's error...I didn't pierce the cake deeply enough. When I inverted the cake the edges were cooked but the centre was still batter. At that point the cake was out of the pan and it was too late to pressure cooker longer. Lesson learned. The circumference of the cake was delicious, I might add, and hubs ate it all up! We just didn't get a whole cake!
Definitely check out Laura's website as it has so much further information about pressure cooking. There are recipes galore to try and the Hip Pressure Cooking school lessons are very helpful.
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